Chicken Milanesas

The secret for this recipe is using Panko (Japanese breadcrumbs). Packaged breadcrumbs or making your own just doesn’t come close. Trust me. I’ve tried it all. As an easy side dish I suggest my Farfalle with Spring Onions recipe.


  • Package of skinless, boneless chicken breast (do not use cutlets)
  • Japanese breadcrumbs (Panko)
  • Parmesan or Pecorino Romano cheese
  • Olive oil or butter
  • Lemons (many!)
  • Oregano
  • Thyme
  • Pepper
  • Salt
  • Flour
  • 2-3 eggs (3 eggs for 2 pounds of chicken)


  • Cut the chicken in half horizontally
  • Place 1 plate and 2 bowls on the counter
  • In the plate add flour
  • In the first bowl crack open 2 eggs, add pepper, salt, and then take a fork and mix well
  • In the second bowl put the Japanese breadcrumbs, parmesan cheese, pepper, salt, oregano, thyme and mix well
  • Assign only one hand to remove the chicken from the egg
  • Take a piece of chicken and rub both sides well in the plate of flour
  • Then dunk each side of the chicken in the egg mix
  • Now smash each side of the chicken into the bowl of breadcrumbs until completely covered
  • Repeat steps 6-9 for each piece of chicken
  • Take a large cooking pan and put a thin layer of olive oil
  • Heat the olive oil at medium to high for about 2 minutes
  • Drop half a tablespoon of butter in the cooking pan and spread it around or just use olive oil which works great
  • Once the butter is dissolved place each piece of chicken in the pan
  • Cook the milanesas at medium for about 1-2 minutes to each side (or until breadcrumbs are a golden brown color)
  • You can place each piece and wrap in paper towel to soak up any grease
  • Cut lemons in half and squeeze lemon juice on milanesas or serve separately

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